|Pagination:||174 pages, 100 colour photos|
|Dimensions:||253 x 201 mm|
|Country of Pub.:||United Kingdom|
Vegetables and vegetarian food have never been more popular. With her genius forflavour, as well as India's wealth of vegetarian dishes, Anjum has created a vibrant collection of recipes that deserve a place in every kitchen.
Anjum's approach to vegetarian food is fresh, simple and healthy, exploring the abundance of glorious, easily available vegetables, grains and pulses. From breakfast to supper snacks, taking in barbeques, dinner parties and family meals along the way, there are dishes for every occasion.
Anjum eats vegetarian food at home, so all the dishes have been tried and tested over and over again for the domestic cook.
Recipes include coconut French toast, creamy kedgeree, melon and ginger sharbat, Mumbai bhel puri, Nepalese momos, mini beetroot cakes with radish and yogurt chutney, grilled paneer and mango salad, mushroom and vegetable kathi rolls, tandoori vegetable feast, Juha Beach pau bhaji, rogan mushrooms, squash butterbean and mushroom cobbler, Parsi dhansak, Burmese style egg vegetable and noodle coconut curry, spiced aubergine and tamarind rice, paratha many ways, five-spiced fennel with tomato, pomegranate soufflés with rose and raspberry cream, apple and ricotta kheer, cardamom kulfi with violet-laced vermicelli...